When my girlies were little I used to make a “pizza” which had a courgette (zucchini) base, pesto for the tomato sauce and tofu for the cheese, so when I went to pick up my weekly supply of organic mushrooms and Pattie of Simply Mushrooms had these lovely babies on sale, and she told me that she makes “pizzas” for her boys with them, ping, I decided to bring back the childhood pizzas with a mushroom base instead.
For those of you interested, this is a very low glycemic dish.
Serves 2 as a main or 4 as a starter
Vegan tofu mushroom recipe
4 large flat portobello mushrooms
454g (1 lb) firm tofu
2 garlic cloves minced
1 tbsp nutritional yeast (or sharp cheddar/parmesan)
4 tbsp EVOO (extra virgin olive oil)
4 tbsp pesto (or vegan pesto)
4 tbsp pine nuts
salt and pepper
Now I’m not positive, but I think in mushroom culture these large but flat mushrooms are like the second pressing in the olive oil culture. So….not first flush….jeez I sure am mixing my metaphors here, but I think you get the point. I was fascinated and wanted to try using them.
Pattie removes the gills for her pizza, but I decided to leave mine in….
- Preheat the oven to 180ºC (350ºF)
- Decide on your baking tray or casserole dish. I used a baking tray lined with my silicone sheet.
- Prepare the tofu topping by blending together (I used my food processor) the tofu, garlic, EVOO, nutritional yeast or cheese, salt and pepper.
- Share the pesto evenly between the mushrooms and spread.
- Firmly press all the tofu mixture onto the top using your hands to “shape” it.
- Sprinkle over the pine nuts and salad onions
- Cover with foil and bake for 45 mins then remove the foil for the last 10 or 15 to allow the nuts to get a little colour.
- Good enough to eat on their own or serve with some colourful vegetable such as green beans, broccoli, carrots, roasted red peppers etc.